Vegetarian Reuben (V, V+ Option, GF Option)

July 28, 2020

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By: Meg Wert

1 large or 2 medium zucchini (grated - 2+ cups)
1 medium onion (grated or diced finely — I use red))
Olive oil to drizzle in pan
Salt and pepper
1+cup sauerkraut (great options in the refrigerated section)
4 slices baby swiss cheese
8 slices rye, pumpernickel or flavor of your choice bread (Choose Gluten-Free if needed)
Dressing:
1/2 cup vegan mayonnaise (I use Hellman's vegan)
1/3 kosher dill pickle (finely diced)
1/4 cup ketchup

Step 1 Grate the zucchini. At least 2 cups worth and could be more. You will note moisture and that is fine as it will cook off.
Step 2 Grate or finely dice the onion and add to zucchini.
Step 3 Drizzle olive oil in the bottom of a pan and place on medium heat.
Step 4 Add the zucchini onion mixture to the pan and saute and add salt and pepper to taste. This may take about 4 to 7 minutes as you stir occasionally.
Step 5 Remove from heat when fragrant and a bit browned.
Step 6 On a flat cookie tray place, 4 sets of bread open-faced.
Step 7 On the side, place 1/3 cup mayonnaise, 1/4 cup ketchup, and the diced pickles and mix together. Then spread on 1 piece of bread per set.
Step 8 Assembly:
Step 9 On the other piece of bread, use a scoop and place 1/4 of the cooked zucchini and onion mixture and spread across the bread evenly.
Step 10 Next, take 1/4 scoop of the sauerkraut, press some of the excess moisture out, and carefully place on top of the zucchini mixture and spread this out as well.
Step 11 Finally, add the swiss cheese slice over the sauerkraut and place it under a Lo heated Broiler. Watch carefully and remove when melted.
Step 12 **These are immensely flavorful and delicious!
Step 13 **The many textures add to this and you can accommodate your palate by modifying amounts in sauce or by toasting bread prior to assembly or placing it into a panini press.